Last Updated on February 22, 2020 by Chef Mireille
Blood Orange-Vanilla Beignets
Beignet are light and fluffy donuts popular in New Orleans and the French speaking Caribbean. With citrussy blood orange flavor and a compote, these are so addictive. You can’t have just one of these Blood Orange-Vanilla Beignets & Blood Orange-Ginger Compote!
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What better way to celebrate Mardi Gras than with light and airy beignet?
The first time I heard of beignets was when I was attending college at the University of New Mexico. My roommate was from New Orleans and after her Spring Break visit home, she returned with lots of New Orleans snacks and ready made foods. One of the items she brought back was a package of beignet mix, which are basically fried donuts, but very light and airy. For years, I have planned on attempting to make them myself, but never got around to it until now.
My second experience with beignet’s was when I was visiting Dominica, my grandmother’s birthplace. Dominica went back and forth with both Britain and France controlling the island before they earned their independence. With this, there are many French influences on the island in language, traditional dress, architecture and cuisine.
Mardi Gras
Carnival, what we call Mardi Gras in New Orleans, is celebrated in Dominica and throughout the French Caribbean. So for this year’s Mardi Gras, how about celebrating Caribbean style with these light and fluffy Blood Orange-Vanilla Beignets & Blood Orange-Ginger Compote
The Leeward islands of Dominica, Martinique and Guadeloupe have similar cuisines. Their French influenced cuisine has many similarities to what you might get in NOLA.
This recipe was adapted from Creole by Babette de Rozieres. The author is a Paris based restauranteur who is originally from Guadeloupe so I knew these donuts were going to be delicious. The intense vanilla flavor reminded me of all the sweets whenever I visit the Caribbean. We don’t go gentle with spice and seasonings and these beignets will rival any one you can get while walking through New Orleans’ French Quarter.
Harvest season for many citrus fruits occurs in winter and so this is the time to get a large variety of citrus fruits, including blood orange. I love blood oranges for their tart-sweet flavor and bright color. They look so pretty in salads and desserts. Whenever I see blood oranges at this time of year, I always grab some as they are not always commonly available.
I decided to add the tart-sweet blood orange flavor to the classic beignet. To bring the flavor to yet another level, the compote is the piece de resistance to the whole plate!
HOW TO MAKE Blood Orange-Vanilla Beignets & Blood Orange-Ginger Compote
…AND DON’T SKIP THE COMPOTE – YOU’LL BE SORRY!!!
A delicious way to celebrate Fat Tuesday!
Light and airy beignets bursting with vanilla flavor…so irresistible…you can’t eat just one!
Enjoy your breakfast Mardi Gras style and you’ll be instantly transported to New Orleans’ French Quarter!
…and don’t stop there. How about enjoying some more NOLA cuisine to celebrate Mardi Gras!
NOLA MARDI GRAS RECIPES
Blood Orange-Vanilla Beignets & Blood Orange-Ginger Compote
Equipment
- Deep Fryer
Ingredients
Compote Ingredients
- 5 blood oranges supremed
- 2 tablespoons chopped crystallized ginger
- 2 tablespoons golden raisins
- 1 tablespoon water
- 1 tablespoon firmly packed brown sugar
- 2 tablespoons finely chopped pistacchios
Beignet Ingredients
- 2 cups all purpose flour
- ½ teaspoon baking powder
- pinch salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground mace or nutmeg
- 2 eggs separated
- ¾ cup sugar
- Zest of 1 lime
- 2 tablespoons vanilla extract
- 2 tablespoons melted butter
- 1/3 cup freshly squeezed blood orange juice
- Oi for frying
- Powdered sugar garnish
- Chopped pistacchios optional garnish
Instructions
- Let’s first make the compote.
- Supreme the oranges, removing the segments without any pith. Discard the pith.
- In a saucepan, combine, blood orange supremes, ginger, raisins, sugar and 1 tablespoon water.
- Cook on medium high heat for 10 minutes until thickened and most of the liquid has evaporated.
- Add pistachio. Stir to combine and leave to chill.
- To make the beignet’s, sift flour, baking powder, salt, cinnamon and mace.
- In a separate bowl, whisk egg yolks, sugar, lime zest, vanilla extract, butter, blood orange juice and ½ cup water. Whisk until thoroughly combined.
- Add to dry ingredients and mix well.
- In a separate bowl, beat egg whites until stiff peaks form.
- Using a rubber spatula, fold in egg whites until thoroughly combined.
- Heat enough oil for deep frying in a deep pan.
- Place spoonfuls of batter into the hot oil. Cook until golden brown, flipping frequently so that it gets evenly browned.
- Drain on paper towels.
- Garnish with powdered sugar and chopped pistacchios (if desired).
Video
Nutrition
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This is so delicious! I have seen Beignets been made in the food network, chopped. Now I have a recipe to try it myself. Thanks for sharing.
Oh wow…super yummy delicious… 🙂 lovely clicks..
New to me hope its yummy.. Good pictures
Delicious beignets I miss french market beignets.
very different.thanks for sharing.u have a wonderful space.Happy to follow u.
Those spongy fritters are truly very attractive.
interesting recipe,sounds delicious….& happy to read about Leeward Island & its cuisine.Thanks a lot for sharing such information with the recipe…
thank you for sharing this post with the event @Food Corner….
interesting recipe!
Sounds interesting and new to me..Must be a kids friendly recipe..
Those oranges are looking so bright! Good that you took up this theme, you get to show us so many new recipes. I will google to see how one pronounces beignets, but light fried donuts sounds good to me..:)..hope you get to taste this in your next visit!
it's pronounced ben-yay
I've never had beignets, but they soon. Will definitely look for blood oranges to try ur yummy recipes.
Another new and interesting recipe from you… 🙂 Will def try this out…
Great Recipe….look fabulous and perfectly done
Simply Tadka
so tempting & simply mouthwatering.. first time here, great blog
Mireille they look soo yummy.
These sound lovely! I have such a fondness for blood oranges, alas, I have never seen them available for sale where I live!
even here they are only available for such a short season so whenever I see them I grab them
My husband loves beignets, so he will adore this recipe. Thanks for sharing it.
oh I’m glad You must let me know how he enjoyed this version!
These beignets look so light and airy, and the blood orange makes them sound out of this world. Delicious!
they do add an awesome citrussy flavor!!!
These are so cute. Beignets always sound so fancy. What a delicious little treat to have with my latte.
I love your twist on beignets! You had me at blood orange-vanilla and that compote looks fabulous. I am in heaven just thinking about these. I have got to make them.